Pumpkin French Toast Casserole

Posted by in Breakfast, Cooking, French Toast, Sweets, Thanksgiving | 0 comments








Hello & Happy Wednesday!!





With the holidays in full swing, aka, Christmas eve is tomorrow lol.. 



I felt inclined to share this recipe in case anyone wanted to explore this concoction in all its glory over the holiday break! 



Truth, there are a million reasons why I love this recipe, first and foremost… 




Its. easy like Sunday morning, pumpkin flavored (sold), affordable, has minimal ingredients, and tastes better than any french toast I’ve ever experienced vegan or non. (promise)








Will this recipe make you shrink?! Perhaps not lol, but it will blow your mind by its simplicity and bold pumpkin flavor.. 


If you need that fab vegan recipe to try before the end of 2015 or simply need to indulge without sacrificing your wallet and or time.. 








This vegan Pumpkin French Toast Casserole is it.. 








Why this recipe rocks:





Minimal Ingredients

Can be made in bulk

Great for kids & non vegans

Better than “real” french toast


Great for entertaining

























PicMonkey Image





Pumpkin French Toast
Serves 6
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Prep Time
6 hr
Cook Time
10 min
Total Time
6 hr 10 min
Prep Time
6 hr
Cook Time
10 min
Total Time
6 hr 10 min
  1. 3/4 cup almond milk
  2. 1/2 cup pumpkin puree
  3. 1/2-1 cup coconut sugar or brown sugar
  4. 5 tbsp Follow Your Heart egg - each matched with 1/2 cup almond milk
  5. 2 teaspoons pumpkin pie spice
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon cinnamon
  8. 1 large loaf of bread
  9. 1/2 cup pecans
  10. Coconut oil - to grease the pan
  11. For the crumb topping
  12. 1/4 cup all-purpose flour
  13. 1/4 cup brown sugar, packed
  14. 1/2 teaspoon cinnamon
  15. 1/4 cup vegan butter, cut into cubes
  16. 1/4 cup chopped pecans
  17. 2 tablespoons confectioners' sugar
  1. In a bowl add the FYH eggs with almond milk, whisk, combine, set aside. In another large glass measuring cup or another bowl, whisk together almond milk, pumpkin puree, coconut sugar, pumpkin pie spice, cinnamon, and vanilla.
  2. Lightly coat a 9x13 baking dish with coconut oil. Slice and cube the bread, and place a layer of bread cubes evenly into the baking dish. Combine the pumpkin mixture with the vegan eggs and pour evenly over the top. Make sure 95% is covered in the mixture with a few not. Store covered overnight in the fridge.
  3. Preheat the oven to 350 degrees. Bake for 10-15 minutes in the oven. While baking assemble the crumble by combine all of the ingredients in a bowl. Once baked for 10-15 minutes, remove, and spread atop the casserole along with the pecans and bake for an additional 10-15 minutes. Serve warm and top with powdered sugar or syrup if desired.
  1. for more sweetness top with agave before baking!
Eat. Drink. Shrink. http://eatdrinkshrink.com/




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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.



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